Roasted Vegetable Soup

Preheat oven 400Fahrenheit I used convection setting. Chop the turnip. And potatoes.

Chop the celery leaves and all. Add the corn with the rest of the vegetables to a bowl. Coat everything with the olive oil. Spread on a baking sheet with parchment paper and season with salt. Put into the oven for 40 minutes.

Take out of the oven let rest 10 minutes. Carefully pick up the sides of the parchment paper and pour into a pot. No trim the mushrooms. Mainly the root end.

When trimmed add to the soup with the vegetable drink

Slow simmer covered for 40 minutes.